author(s)
Hauzoukim, Sagarika Swain and Biswajit Mohanty

abstract
The principle of Modified Atmosphere Packaging (MAP) is based on the alteration of gasses composition in the packaging atmosphere; the atmosphere gases introduced consist of O₂, N₂, CO₂. The beneficial effect of MAP during distribution and preservation on quality of fish and shellfish products has been reported by researcher. The MAP works by inhibiting bacterial growth and oxidative reactions in the food, but the extend of preservation depends on species, initial microbial population, fat content, gas mixture and the ratio of gas volume to product volume, and most importantly, storage temperature. CO₂ is the principle inhibiting compound compare to other gases but higher temperatures prevent dissolution of CO₂ in the product and affect the inhibitory properties which will results in higher microbial and enzymatic activity and leads to product damage. Barrier properties of the packaging materials also play a vital role in the preservation of food by MAP. Knowledge on the product properties, pre-treatments with the right combination of gasses, proper packaging and post storage condition are the contributing factors for a successful MAP of fish and shellfish products. This review summarizes scientific data for MAP and discuss in detail about pre-treatments, Specific Spoilage micro-organism, Vacuum Packaging, refrigerated and chilled storage, packaging materials and the application of MAP on fish and shellfish products.